Raisin Scones with Executive Chef Kristine Mana-ay at Restaurant Charles

Nothing helps the hangover recovery better than a good brunch! Executive Chef Kristine Mana-ay at Restaurant Charles show us how to make their signature scones. These raisin-filled buttery treats definitely make Sunday the best day of week.



Tip: Sift dry ingredients helps break clumps and adds air for lighter texture
Tip: Scone dough should ideally be about 1-inch thick
Tip: You can cut scones into a variety shapes including triangles, rounds and squares
Trick: Gloves keeps dough from sticking to hands and handling sanitary
Trick: Lightly dust board/counter with flour so dough doesn't stick
Trick: A light egg wash will help scones bake golden brown
Technique: For pillowy scones, use cold butter because it mixes best and melts evenly when baking
Technique: Incorporate butter into flour mixture, breaking into cornmeal-sized pieces
Technique: Avoid over mixing the dough otherwise it'll become dense and dry
Technique: Starting from the middle, roll dough out in even strokes

Category:

Howto & Style

Tags:

• raisin
• scones
• kristine
• mana-ay
• restaurant
• charles
• boston
• behind
• the
• burner
• emily
• rodney

[kinezo1961]

How much flour? How much butter? This is helpful how? Try another recipe! Useless waste of time !

[UKBROOKLYN]

Hey moron you don't pronounce scones with a o its pronounced like the word on like scons.